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Raspberry Angel Cake Recipe

Recipe by: Kraft

"This raspberry cake makes a pretty dessert for any special occasion."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In3 h 20 m
  • 1Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.
  • 2Arrange cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.
  • 3Refrigerate 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.
Ingredients
  • 16 servings
  • 55 cals
  • 3 cups boiling water
  • 2 (3 ounce) packages JELL-O Raspberry Flavor Gelatin
  • 1 (12 ounce) package frozen red raspberries (do not thaw)
  • 1 (7.5 ounce) package round angel food cake, cut into 21 thin slices
  • 1 cup thawed COOL WHIP Whipped Topping
Nutrition

Amount per serving ( 5 total)

  • Calories:
    55
    3%
  • Fat:
    0.8
    1%
  • Carbs:
    10.7
    3%
  • Protein:
    1.1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

2 Photos in the recipe
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